Asparagus & Veggies Over Pasta

• 1 bunch of asparagus cut in 3/4" diagonal pieces
• 1 zucchini (6" long) cut lengthwise into 4 pieces & sliced to thickness of a nickel
• 8 oz mushrooms sliced top to stem thickness of a nickel
• 1 green pepper, 1 red pepper & 1/2 yellow pepper, all sliced lengthwise in thin strips
• 3 or 4 scallions, slice the whites into thin strips & the greens into 3/4" slices
• 2 celery stalks sliced lengthwise & sliced into thickness of nickel
• 2 cups chicken bouillon
• 8 oz tomato sauce
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 cup parmesan cheese
• 1 lb angel hair pasta cooked

1. Slice all vegetables.
2. In a large flat pan heat olive oil & garlic.Add the celery, asparagus, zucchini, & mushrooms. Add the chicken broth & simmer covered until mushrooms darken. Add salt to taste.
3. Add the remaining vegetables & tomato sauce & cook until vegetables are tender.
4. Add the parmesan cheese & stir to cover all ingredients.
5. Serve over prepared pasta.

zucchini, mushrooms, green pepper, scallions, celery, chicken bouillon, tomato sauce, garlic, olive oil, parmesan cheese, angel hair pasta

Taken from www.epicurious.com/recipes/member/views/asparagus-veggies-over-pasta-1200664 (may not work)